Makarounas, Spourtiko Méthode Traditionnelle 2025, Cyprus
2,500 bottles, from estate-owned ungrafted vineyards at 400 metres in Pafos, Cyprus. The vines are 29 years old, worked entirely by hand, with early-morning harvest, whole-bunch pressing, and spontaneous fermentation in stainless steel. The base wine stays on fine lees for two months before the second fermentation in the bottle, then spends a further seven months on the lees.
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